Cooking

Last week, I mentioned that salads don’t necessarily have to be just a combination of leafy greens. This week, I’ll share of number of my recipes for roasted vegetables. Once you’ve tried roasting vegetables like beets, carrots, sweet potatoes, cauliflower, peppers, onions or asparagus, you’ll be serving them more often than not.

Salads have long been a part of every meal, especially dinner meals. When you think of the word salad, an image of leafy greens probably comes to mind, but salads don’t necessarily have to be just a combination of leafy greens. Tuna salad, potato salad, pasta salad, chicken salad, fruit salad and veggie salads all come to mind and are easy to make.

Now that St. Patrick’s Day is over, many of us, myself included, will have plenty of leftovers from this traditional Irish dish, which is nothing more than a simple pot roast made with a beef brisket injected with a spiced salt brine. One of the best things about corned beef and cabbage is the leftovers.

Over the years, I’ve always enjoyed making shrimp scampi, a combination of fresh shrimp, garlic and butter cooked with a little white wine and lemon juice. This classic dish is probably the most popular of the many, many shrimp dishes and is no doubt one of the easiest to make.

But before we can even start making this delicious entrée, the shrimp will have to be peeled. Boiled or uncooked, if you’re going to eat shrimp, you need to know the best way to peel them.